Hospitality & Catering

Total Page:16

File Type:pdf, Size:1020Kb

Hospitality & Catering Hospitality & Catering A students guide to Hospitality and Catering courses at Hopwood Hall College For a career in: • Professional food and beverage services • Hotel management • Restaurant management • Head chef or chef • Assistant supervisor in catering • Professional baker • Pastry chef • Kitchen trainee manager Hospitality and How courses are delivered The courses are delivered on both Catering campuses through; • Practical workshops in the specialised Centre Director kitchens • Culinary demonstrations Greg Scully • Vocational theory classes Introduction • E learning We offer a range of Hospitality & • On the job training in the AA rosette Catering qualifications from Entry awarded 60 cover licensed restaurant 3 to Level 3 in professional cookery, providing contemporary gourmet pastry & confectionery, chocolatier, food and the 1000 cover Bistros barista skills and more, designed to suit providing new street food dining different learning needs across every • External work placements in AA & sector within the Hospitality & Catering Michelin restaurants industry. • Master classes Our portfolio of qualifications has been • Guest speakers developed in conjunction with industry • Visits to professional partners experts, making them highly valued by • English classes (functional skill or employers throughout the UK. These GCSE) if required for Grade C’s. courses have been designed to provide Maths classes (functional skill or a route into employment and develop GCSE) if required for Grade C’s. skills in Hospitality & Catering services. Culinary skills are developed in our gold Timetable “AA rosette” awarded contemporary Most courses are delivered over 4 days, licensed Riverside Restaurant, college with 3 hour practical sessions in the bistros and bespoke workshops in the bakery and craft skills classes, food training and development kitchens. The service and craft theory sessions, 5 restaurant has recently been recognised hour sessions of employability skills in as a Centre of Excellence. the commercial areas alongside English Alongside workshops, our learners enter and maths sessions (if not achieved C local and national competitions and grades at GCSE). further develop their employability skills by undertaking work experience in rated restaurants such as L’enclume, Stanley House, The French, The Freemason, Aumbrey and The Villa at Wray Green. Our professional staff are current practitioners and have years of industry experience to mentor and support all learners to achieve their qualifications and exceed their goals. What is expected of you City & Guilds Introduction to • Punctuality the Hospitality Industry • Preparation Duration • Presentation 1 year • Performance Course Level • Pride Entry 3 • To have high expectations of yourself Entry requirements and your college No formal qualification requirements • Treat all fellow students and the staff with respect Who is this course for? If you’re just starting out with little or no • Attend all lessons on time and with experience in the Hospitality & Catering the correct equipment industry, and want to gain a good basic • Always complete classwork, understanding, this is a great starting homework and E learning to the best point. of your ability What you will learn • Take responsibility for your own This qualification can help you to take learning your first step into the Hospitality • Behave appropriately around college Sector. You’ll learn about many aspects • Plan your part time work around your of the industry and gain valuable college work practical and teamwork skills. The qualification covers routes, including cookery, customer service and the industry as a whole. In our Entry 3 course you can learn the basic level of preparing, cooking and serving a range of food. This course will cover areas such as: • Customer service • Serving food and drink • Healthy eating • Using kitchen equipment • Basic food preparation. Progression • City & Guilds Level 1 certificate in Professional Food preparation, cooking and service City & Guilds Certificate in This course will cover areas such as: • Maintain a safe and hygienic working Professional food preparation environment & cooking • Teamwork Plus Certificate in Professional Food and • Maintain food safety when preparing, Beverage Services Skills cooking and serving food Duration • Prepare vegetables 1 year • Cook vegetables Course Level • Prepare simple salads and fruit Level 1 • Prepare and cook fish Entry requirements • Prepare and cook meat and poultry No formal qualification requirements • Prepare and cook bread and dough Who is this course for? • Maintain customer care This qualification is great if you are • Prepare and clear areas for counter interested in learning what is involved and takeaway service to work as a chef or front of house in a restaurant and are looking for an • Provide a counter and takeaway introduction to food services. service You can build the skills and knowledge Progression you need to deliver a high level of • City & Guilds Level 2 Diploma in Food service in a variety of customer service production & Cooking environments. Plus L1 Certificate in Introduction to Professional Food and Beverage What you will learn Service You’ll learn about many aspects of the • Foundation apprenticeship industry and gain valuable practical and teamwork skills, enough to succeed in a job or move on to further study. You’ll gain the skills to work in a kitchen, from storing food hygienically to cooking simple dishes. In addition you’ll gain the skills to serve food and drinks in restaurants, pubs, bars or other outlets, building confidence and giving great customer service. City & Guilds Diploma in What you will learn The skills you need to deliver a great Professional Food and dining experience. You’ll learn essential Beverage Service skills in areas like food service, food safety, handling payments, bookings, Duration serving hot and cold beverages, bar 1 year service and menu design. Course Level This course will cover areas such as: Level 2 • Health & Safety and teamwork Entry requirements • Taking payments 4 GCSEs grade D or above to include • Prepare and clear tables for service English or Mathematics • Serving food at the table Level 1 in professional food & beverage • Provide a silver service service • Provide a buffet carvery service Who is this course for? • Prepare and clear the bar Anyone working, or wanting to work, in the food and beverage service industry • Serve alcoholic and soft drinks in front of house. This course can help • Prepare and serve cocktails fill in any gaps in your front of house • Prepare and serve wine skills and help you advance to a more • Prepare and serve hot specialist drinks senior position. Progression • Level 3 Diploma in Professional Food and Beverage Service Supervision • Advanced Apprenticeship • Can lead to careers in: catering, restaurant management, sommelier/ wine waiter, waiter/waitress City & Guilds Certificate in What you will learn Develop specialist knowledge and Professional Patisserie and skills in producing desserts, puddings, Confectionery biscuits, bread and other patisserie and confectionery items. Duration This course will cover how to produce: 1 year • Hot and cold desserts and puddings Course Level • Paste products Level 2 • Biscuit, cake and sponge products Entry requirements • Fermented dough products 4 GCSEs grade D or above to include English or Mathematics • Fermented dough and batter products • Petit fours Who is this course for? This qualification covers all the • Paste products patisserie and confectionery skills and • Hot, cold and frozen desserts knowledge needed for a successful • Biscuits cakes and sponges career as a pastry chef. This course • Display pieces and decorative items is ideal if you are looking to become professional pastry chef or if you are Progression wanting to progress within a baking • Level 3 Diploma in Professional & patisserie career. It’s also great for Patisserie & Confectionery individuals that enjoy this area of • Advanced apprenticeship cookery as an interest. • Employment City & Guilds Diploma in This course will cover areas such as: Professional cookery • Safe and secure working environment • Effective teamwork Plus Level 2 Diploma in • Food safety in catering Professional Food and • Preparation cooking and finishing of Beverage Service Skills fish dishes • Preparation cooking and finishing Duration soups, stock & sauces 1 year • Preparation cooking and finishing of Course Level meat dishes Level 2 • Preparation cooking and finishing of poultry dishes Entry requirements 4 GCSEs grade D or above to include • Preparation cooking and finishing of English or Mathematics vegetable dishes • Principles of preparing cooking and Who is this course for? finishing basic pastry products The Diploma in Professional cookery is for anyone who wants to work in • Maintain a safe hygienic environment hospitality and catering industry, as • Customer care a chef de partie or professional food • Team working skills service operative. • Health & Safety and teamwork What you will learn • Taking payments You’ll build upon your cookery and • Prepare and clear tables for service service skills demonstrating competence in preparation & cooking and finishing • Serving food at the table processes and professional food & • Provide a silver service beverage service including advanced • Provide a buffet carvery service gueridon work and service theatre. • Prepare and clear the bar The Diploma in Professional Cookery is • Serve alcoholic and soft drinks
Recommended publications
  • The Menu: Food and Beverage
    C H A P T E R • • • • 5 The menu: Food and beverage Introduction The menu is the primary selling tool of any estab- lishment that offers food and beverage for sale. For the customer it identifi es the items that are available, shows prices and any other charges and together with other external features may characterize the style of food service offered. From the establishments per- spective the menu should meet the objectives of the marketing policy, the catering policy and the fi nancial policy. The marketing policy should guide the catering policy so that the products on offer and the style of operation best meet the needs of the target market. The catering policy is concerned with the size and style of menu to be offered together with an appropriate style of service and this will impact on space requirements, level and type of equipment purchased, and the level of skill and number of staff required. The fi nancial policy aims to achieve revenue and profi tability to budget through pricing, cost control and volume. Food and Beverage Management Chapter objectives After working through this chapter you should be able to: ● Understand the differences between a Table d ’ hôte and à la Carte menu. ● Understand the basics of menu planning and menu design. ● Have a knowledge of menu pricing models and applications. ● Understand different types of beverage menus. ● Understand the need for accuracy and honesty in menu descriptions. ● Have a basic understanding of licensing and merchandising. TYPE OF MENUS Although there are many types of eating establishments offer- ing many types of meal experiences, there are basically only two types of food menus: the table d ’ hôte ; and the à la carte.
    [Show full text]
  • Food Service
    Food Service The range of food service found in hotels and restaurants today is extensive. In the first category, there are restaurants offering the highest grade of service with a full a la carte menu. This includes dishes served by the waiter from a trolley in the dining room, and is known as Gueridon service. The Gueridon waiter must be highly skilled, for he has to carry out procedures such as filleting, carving, and cooking speciality dishes at the guest’s table. A second, less complicated type of service is silver service, where the menu can be either a la carte or table d’hote. In this type of service, the food is prepared in the kitchen and then put on to silver flats and presented to the guests in the dining room. A third form of table services used mainly with table d’hote menu, is plate service. Here the waiter receives the meal already plated from the service hotplate and only has to place it in front of the guest, and make sure that the correct cover is laid and the necessary accompaniments are on the table. Plate service is often offered where there is a rapid turnover and speedy service is necessary. It also demands less equipment for the service of the meal and is, therefore labour saving in such tasks as washing-up. In a fourth type of service, called self-serving, a customer collects a tray from the service counter, chooses his dishes and selects the appropriate cutlery for the meal. This type is very helpful with large groups.
    [Show full text]
  • Food & Beverage Service
    AGA KHAN FOUNDATION Pakistan PAITHOM Project for Livelihood Upgrading & Development of Youth in the Hospitality Sector Technical Training for Food & Beverage Service Participant’s Manual January-June 2008 Food & Beverage Service Student’s Manual Food & Beverage Service Training Program (Student’s Manual) for Livelihood Up gradation and Development of Youth in the Hospitality Sector 2 Food & Beverage Service Student’s Manual Table of Contents Introduction 04 Objectives 04 Proposed timetable 05 Instructions for students 10 Grooming Checklist for students 12 Hygiene & Grooming for Food Service personnel 13 Introduction to Food Service Industry 15 Personality Traits for Food Service personnel 19 Gears for a service person 21 Areas of work of a server 22 Introduction to service mis en place 23 Types of restaurants and cuisines 24 Working in pantry area- prep work 25 Polishing glass and silverware 28 Wiping plates and chinaware 29 Laying out tables and chairs 30 Table cloth and napkin folding 31 Setting up a table – basic setup 32 Setting up a table – extended setups 41 Setting up a table – banquets 43 Food service sequence 44 Greeting and seating a guest 46 Beverage service – Presenting menu and carrying a tray 51 How to pick up and serve beverages 55 Serving hot beverages 59 Beverage Knowledge 69 Carrying and placing plates and platters; pre-platted service and clearance 70 Platter to plate service-Silver service 74 Cleanliness between the courses and other tasks 76 Dessert – knowledge and service skills 80 3 Food & Beverage Service Student’s
    [Show full text]
  • Restaurant Service
    TECHNICAL DESCRIPTION restaURANT SERVICE © WorldSkills International TD35 v4.0 – WSC2013 WorldSkills International, by a resolution of the Technical Committee and in accordance with the Constitution, the Standing Orders and the Competition Rules, has adopted the following minimum requirements for this skill for the WorldSkills Competition. The Technical Description consists of the following: 1. INTRODUCTION ............................................................................................... 2 2. COMPETENCY AND SCOPE OF WORK ......................................................... 2 3. THE TEST PROJECT ........................................................................................ 5 4. SKILL MANAGEMENT AND COMMUNICATION ............................................. 9 5. ASSESSMENT .................................................................................................. 9 6. SKILL-SPECIFIC SAFETY REQUIREMENTS ................................................ 12 7. MATERIALS & EQUIPMENT .......................................................................... 13 8. MARKETING THE SKILL TO VISITORS AND MEDIA ................................... 15 Effective 11.10.11 John Shiel Stefan Praschl Chair Technical Committee Vice Chair Technical Committee © WorldSkills International (WSI) reserves all rights in documents developed for or on behalf of WSI, including translation and electronic distribution. This material may be reproduced for non-commercial vocational and educational purposes provided that the WorldSkills
    [Show full text]
  • Welcome Behind the Bash Catering & Events Is Comprised of Several Chefs, Cuisine Creating Your Menu Event Design Services
    Welcome Congratulations on booking your most special event at Briscoe Manor. We are so happy to have you here. Behind the Bash Catering & Events is the exclusive caterer at Briscoe Manor. We are so excited to be a part of your day. Please let any of our staff know if there is anything we can do to make your day and your planning process absolutely perfect… we are here for you!!! Outside of the menus, we know you might have some questions on how this all works (policies and procedures, etc.), so we have put together a list of FAQ’s (Frequently Asked Questions) and the answers to help in that process. Again, if there is something you have questions about that you don’t see answered here or in our menu packet, please just give us a call or shoot us an e-mail! Can’t wait to meet you! -The Staff of BTB Behind the Bash Catering & Events is comprised of several chefs, devoted foodies, creative designers, superb servers, and professional managers; all seasoned hospitality personnel with a love for all things gourmet. We are here to make your dream a reality!! Cuisine The flags of five nations have flown over Texas. It was even its own republic at one time. So it makes sense that Texas stands alone as a culinary region in itself. Once you visit Briscoe Manor, you will understand… this is Texas. We feel blessed to be located in such a great place with an abundance of fresh local ingredients and such a wide range of flavors, enabling our chefs to create some of the best food you’ll ever put in your mouth… guaranteed.
    [Show full text]
  • Contents 1.0 Introduction
    The Exper Waiter Copyright This publication is copyright to The Daniels Associates of Australasia P/L Trading as Hospitality Institute of Australasia. All rights are reserved for The Daniels Associates of Australasia P/L and cannot be reproduced without written permission by the authors. The authors believe the information contained in this document represents current industry practice, however, the authors do not warrant the accuracy of all information contained in this document. This booklet is for information purposes only and should only be used in conjunction with the prescribed and applicable legislation in each state of Australia. The Daniels Associates of Australasia P/L Trading as Hospitality Institute of Australasia P/L Head office address: Unit 16/7 Revelation Close Tighes Hill NSW 2300 Post office address: PO Box 738 Newcastle NSW 2300 Phone: 1300 783 757 or (02) 4962 4435 Fax: (02) 4962 4465 Internet: www.danielsassociates.com.au www.hia.edu.au Contents 1.0 Introduction ................................................................................................................................... 1 2.0 Food Service Styles .......................................................................................................................... 4 3.0 Service Procedures .......................................................................................................................... 9 4.0 Wine & Beverage Service ...............................................................................................................
    [Show full text]
  • Download Food and Beverage Services Tutorial
    Food and Beverage Services About the Tutorial Food and Beverage Services is related to all the activities pertaining to preparing for service and serving food and beverages. This tutorial introduces you to various types of services, table settings, various equipment used in service, types of menus, types of service operations, food garnishes and accompaniments, and various standard operating procedures followed by food and beverage service business. This tutorial teaches basic terms used in food and beverage service domain. After going through this tutorial, you will find yourself at a moderate level of expertise of tourism basics from where you can take yourself to next levels. Audience This tutorial is designed for the beginners to help them understand the basics of Food and Beverage Services. This tutorial is resourceful to those who are keen on taking up career in Hospitality and Food and Beverage Services. It serves as a good learning material for all other enthusiastic readers. Prerequisites We assume the reader has interest and inclination towards hotel and food service businesses. Enthusiasm, creativity, passion for excellent service provision, and good communication skills are a plus. Disclaimer & Copyright Copyright 2016 by Tutorials Point (I) Pvt. Ltd. All the content and graphics published in this e-book are the property of Tutorials Point (I) Pvt. Ltd. The user of this e-book is prohibited to reuse, retain, copy, distribute or republish any contents or a part of contents of this e-book in any manner without written consent of the publisher. We strive to update the contents of our website and tutorials as timely and as precisely as possible, however, the contents may contain inaccuracies or errors.
    [Show full text]
  • Food and Beverage Service, 8Th Edition
    Food and Beverage Service eighth edition Dennis Lillicrap • John Cousins The Food and Beverage Training Company, London Consultant editor for this edition: Suzanne Weekes Orders: please contact Bookpoint Ltd, 130 Milton Park, Abingdon, Oxon OX14 4SB. Telephone: (44) 01235 827720. Fax: (44) 01235 400454. Lines are open from 9.00 to 5.00, Monday to Saturday, with a 24-hour message answering service. You can also order through our website www.hoddereducation.co.uk If you have any comments to make about this, or any of our other titles, please send them to educationenquiries@hodder. co.uk British Library Cataloguing in Publication Data A catalogue record for this title is available from the British Library ISBN: 978 1444 11250 4 First edition published 1971 Second edition published 1983 Third edition published 1990 Fourth edition published 1994 Fifth edition published 1998 Sixth edition published 2002 Seventh edition published 2006 This edition published 2010 Impression number 10 9 8 7 6 5 4 3 2 1 Year 2014, 2013, 2012, 2011, 2010 Copyright © 2010 Dennis Lillicrap and John Cousins All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher or under licence from the Copyright Licensing Agency Limited. Further details of such licences (for reprographic reproduction) may be obtained from the Copyright Licensing Agency Limited, of Saffron House, 6–10 Kirby Street, London EC1N 8TS. Hachette Livre UK’s policy is to use papers that are natural, renewable and recyclable products and made from wood grown in sustainable forests.
    [Show full text]
  • American Restaurant Culture and the Rise of the Middle Class, 1880-1920
    TURNING THE TABLES: AMERICAN RESTAURANT CULTURE AND THE RISE OF THE MIDDLE CLASS, 1880-1920 by Andrew Peter Haley BA, Tufts University, 1991 MA, University of Pittsburgh, 1997 Submitted to the Graduate Faculty of Arts and Sciences in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Pittsburgh 2005 UNIVERSITY OF PITTSBURGH FACULTY OF ARTS AND SCIENCES This dissertation was presented by Andrew Peter Haley It was defended on May 26, 2005 and approved by Dr. Paula Baker, History, The Ohio State University Co-Dissertation Director Dr. Donna Gabaccia, History, University of Pittsburgh Co-Dissertation Director Dr. Richard Oestreicher, History, University of Pittsburgh Dr. Carol Stabile, Communications, University of Pittsburgh Dr. Bruce Venarde, History, University of Pittsburgh ii © Andrew Peter Haley iii TURNING THE TABLES: AMERICAN RESTAURANT CULTURE AND THE RISE OF THE MIDDLE CLASS, 1880-1920 Andrew Peter Haley, PhD University of Pittsburgh, 2005 This dissertation examines changes in restaurant dining during the Gilded Age and the Progressive Era as a means of understanding the growing influence of the middle- class consumer. It is about class, consumption and culture; it is also about food and identity. In the mid-nineteenth century, restaurants served French food prepared by European chefs to elite Americans with aristocratic pretensions. “Turning the Tables” explores the subsequent transformation of aristocratic restaurants into public spaces where the middle classes could feel comfortable dining. Digging deeply into the changes restaurants underwent at the turn of the century, I argue that the struggles over restaurant culture—the battles over the French-language menu, the scientific eating movement, the celebration of cosmopolitan cuisines, the growing acceptance of unescorted women diners, the failed attempts to eliminate tipping—offer evidence that the urban middle class would play a central role in the construction of twentieth-century American culture.
    [Show full text]
  • Food and Drink Service Answers to Activities
    Food and Drink Service Answers to activities Similarly, it is helpful to know that there are various degrees of ACTION 1 section 1, p.4 vegetarianism. Some will eat fish, others won't (see page 39). If a customer teils you he or she is vegetarian, you can then ask further Some ofthe statements may have seemed a good idea, even though questions before recommending dishes from your menu. the details are not quite right for your workplace. Others would be totally inappropriate, but you can probably think of restaurants For more on suggesting alternatives, see page 54. where they would be suitable. Follow-up activity In a more formal restaurant, the customersgenerallywant efficient, knowledgeable service without being over-friendly. As the bar Il you are not planning to read section 11 because you do not work in chart on page 5 suggests, many customers expect formal service: counter service, read the industry box on selling ideas (page 87), then around 40% in The Butter Council survey, and 10% are impressed have a go at ACTION 43. by formal service. By comparison, just under 30% expect to be treated as a friend, and 25% are impressed when this happens. Case study - informality not always accepted ACTION 4 section 1, p.9 Recently Forte Posthouses tried a new approach to customerlstaft Top photograph Manyfood and drink operations cater for customers communications. At a selected hotel, waiting staft took lood orders of all ages, and elderly customers do not require any special help. kneeling beside the customers' table, or, ilitwas asingle person dining, But if you are working in a fast food restaurant (where this sat down beside the guest.
    [Show full text]
  • Introduction to the Food & Beverage Service Industry
    Introduction to the food & beverage service industry Objective: To know about the Food and Beverage service. To understand the classification of Catering establishment. To know the types of Food & Beverage outlets. Today more people then ever are eating outside the home and to meet this demand there is widening diversity in the nature and type of food and beverages on offer. So there is a need for improved professionalism in food and beverage service staff alongside for improved confidence and performance through higher standards of knowledge and skills. Food can include a wide range of styles and cuisine types. These can be classified by the country, for example traditional British or Italian, by type of cuisine e.g. oriental or a particular speciality such as fish, vegetarian or health food. Beverage…………………. Beverages include all alcoholic and non- alcoholic drinks. Alcoholic beverages include wines and all other types of alcoholic drink such as Cocktails, Beers, Cider, Spirits and Liqueurs. Non- alcoholic beverage includes mineral waters, juices, squashes and aerated waters as well as tea, coffee, chocolate, milk and milk drinks. Aim of Food & Beverage industry ……………….. Physical Needs Economic Social Psychological Convenience Customers may want to satisfy some or all of these needs. Classification of food and Beverage Industry Food & Beverage Industry Profit Oriented Cost provision (Public or Private Ownership) Restricted Market (Catering, main or secondary activity) Industrial catering Schools Universities, colleges
    [Show full text]
  • Provide Silver Service
    Provide silver service D1.HBS.CL5.14 Trainee Manual Provide silver service D1.HBS.CL5.14 Trainee Manual Project Base William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330 Acknowledgements Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Nick Hyland Project Manager/Editor: Alan Maguire DTP/Production: Daniel Chee, Mai Vu, Kaly Quach The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam. The ASEAN Secretariat is based in Jakarta, Indonesia. General Information on ASEAN appears online at the ASEAN Website: www.asean.org. All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”. This publication is supported by the Australian Government’s aid program through the ASEAN- Australia Development Cooperation Program Phase II (AADCP II). Copyright: Association of Southeast Asian Nations (ASEAN) 2013. All rights reserved. Disclaimer Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication.
    [Show full text]